Cranberry Corn Bread

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.2g
  • Carbohydrate: 33.4g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Iron: 1.5mg
  • Sodium: 211mg
  • Calcium: 104mg


  • 1 1/2 teaspoons vegetable oil, divided
  • 1 cup finely chopped onion
  • 3/4 cup dried cranberries
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 1/2 tablespoons margarine, melted
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten


  1. Preheat oven to 425°.
  2. Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Add onion; sauté 5 minutes. Place onion in a bowl. Stir in cranberries; set aside.
  3. Coat bottom and sides of skillet with 1 teaspoon oil. Place in oven for 5 minutes.
  4. Combine cornmeal and next 5 ingredients (cornmeal through salt) in a bowl. Combine onion mixture, buttermilk, margarine, egg, and egg white; stir well with a whisk. Add to cornmeal mixture; stir just until cornmeal mixture is moist. Pour batter into preheated skillet. Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean.
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